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½ cup rice
5 cups milk
8 tbsp sugar
4 cardamoms
raisins, nuts to decorate
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Rinse
the rice under water and place into the pan.
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Add
the half of the milk and stir. Cover and
cook for 15-20 min until soft. Mash the the
mixture for few minutes.
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Then
add sugar and remaining milk. Simmer gently
for about 10 minutes or until the rice is
quite thick in consistency. If the kheer is
to thick, add a little extra milk or water.
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Add
cardamom and raisins. Remove from the heat
and pour into serving dishes.
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Decorate with nuts. Kheer can be served hot
or cold.
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½ cup rice
4 cups milk
8 tbsp sugar
6 cardamoms
½ tsp saffron
¼ cup pistachios
pistachios to decorate
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Soak pistachios in
the water for at least 3 hours.
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Rinse
the rice under water and place into the pan.
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Add
the half of the milk and stir. Cover and
cook for 15-20 min until soft.
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Then
add saffron, cardamoms, sugar and remaining milk. Simmer gently
for about 10 minutes or until the rice is
quite thick in consistency. If the rice
pudding is
to thick, add a little extra milk or water.
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Decorate with whole pistachios. Serve hot
or cold.
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VERMICELLI KHEER
9 oz/ 250 gms
vermicelli (broken)
8 cups of milk
1 cup sugar (or to taste)
¼
cup of raisins
1 cinnamon stick
10 green cardamoms (coarsely grounded)
pinch of
saffron
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Soak raisins in water for at least 1
hour.
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Pour the milk, and stirring
constantly bring to boil.
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Add cinnamon stick, cardamoms and
cook for about 30 minutes or until the
milk is slightly thickened and
that the volume get reduced to 1/3.
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Add the raisins, pinch of saffron and
sugar, Cook for 5 minutes.
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Next add roasted vermicelli, reduce the
flame and stir 6 to 8 minutes.
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Now turnoff the flame and pour it in a
serving bowl. Let it cool and then put
into refrigerator. Serve chilled.
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PHIRINI - A milk pudding cooked
with ground rice paste and falvoured with saffron and
green cardamom
(serves 6)
3½ cups of milk
1/3 cup of
sugar or to taste
6-8 pistachios
- shredded
2 small silver
leaves, optional
¼
cup
basmati rice
4-5 green
cardamoms - powdered
a few stands
saffron to garnish
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Soak rice for about 2 hours and then
grind it very fine with 4-5 tbsp of
water to get a paste).
-
Dissolve the rice paste or rice flour in
some milk and make it thin of a pouring
consistency..
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Mix the rice paste with the milk
in a heavy bottomed pan. Cook on medium
heat, stirring continuously, till the
mixture is of a creamy consistency.
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Add sugar and cardamom powder and stir.
Simmer till fully dissolved and then
boil for 1 minute.
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Remove from the heat and add half of the
shredded almonds and pistachios.
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Pour the mixture into small bowls.
Chill.
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Decorate with a silver leaf and shredded
nuts.
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(serves 4-6)
3 lb/1.5kg carrots
5½ oz/150 g butter
2½ cups milk
¾ cup evaporated milk
½ cup tbsp sugar
10 cardamoms
raisins, cashews, pistachios to decorate
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Rinse, peel and grate carrots.
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Melt
a butter in pan.
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Add
the grated carrots and stir for 15-20
minutes.
-
Add
the milk, evaporated milk, crushed cardamoms
and sugar to the mixture and continue to
cook, stirring constantly for an additional
20-30 minutes.
-
Transfer the carrot mixture into serving
dishes. Decorate with the chopped
pistachios, raisins and cashews. Serve
immediately.
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1 cup of semolina (Sooji)
10
cardamoms
1 cup sugar
2 cups water
5½ oz/150 g butter
pinch
of salt
cashew
nuts, raisins, almonds
(according to taste) to decorate
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Melt the butter
in the pan.
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Add
the semolina and roast on a very low heat
until it turns light brown and it gives a
nice aroma.
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Add water and let
it absorb.
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Add sugar, pinch
of salt and stir gently for 5-7 minutes.
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Finally, add nuts
and take off the heat.
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Pour in serving
dishes. Decorate and serve immediately.
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GULAB JAMUN (serves 2-4)
1¼ cup sugar
3 cups
water
4 drops
rose water
7 tbsp
powdered milk
3 tsp
self-raising flour
1 tsp semolina (Sooji)
3 tsp
butter
8
cardamoms
pinch
of saffron
milk to mix
oil for deep frying
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Put the sugar and
water in a heavy base or nonstick pan and
heat to dissolve the sugar. Increase the
heat and boil for 2-3 minutes to make a
syrup. Mix in the rose water and set
aside.
-
Put
powdered milk, flour, semolina, butter,
ground cardamom, and saffron in a bowl. Mix
well with a little milk to make a soft
dough.
-
Divide into 18-22 equal portions, and roll
each portion into a ball.
-
Heat
the oil and gently deep fry the balls until
golden brown.
-
Remove with slotted spoon and put into the
syrup.
-
Bring
the syrup to a boil, then remove from the
heat.
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Transfer the balls to a large shallow
serving dish.
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2
lbs/1kg ricotta cheese or freshly made Paneer
1½
cup sugar
4 cups half & half
a pinch of saffron
6 cardamom seeds
2 tbsp
rose water (opt)
2 drops of
vanilla extract
almonds, crushed pistachios |
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Mix the cheese with 1 cup of sugar and
crushed cardamom and spread out on a baking
tray.
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Bake at medium oven (350 F degrees) for
about 1 hour or till the cheese loses all
moisture. It should not get brown.
-
Remove from oven, and let it cool. When
cool, shape into small flat balls.
-
Thicken half and half by simmering over
low heat stirring frequently for 5-10
minutes.
-
Add the remaining ½ cup of sugar, saffron, vanilla and rose
water (and any other flavoring you may want)
to the half and half.
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Insert the balls one by one to the half
and half mixture. Let it stay immersed for
about 1 hour. They should become spongy.
Cool in the fridge.
-
Finally transfer balls into serving
dishes. Crush almond, pistachios into small
pieces and decorate rasmalai. You can either
serve it chilled or at room temperature.
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(serves 4-6)
2
lbs/1kg ricotta cheese or freshly made Paneer
1½
cup sugar
2 cups half & half
a pinch of saffron
6 cardamom seeds
2 tbsp
pomegranate
pomegranate fruits for
garnish
color sugar
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Mix the cheese with 1 cup of sugar and
crushed cardamom and spread out on a baking
tray.
-
Bake at medium oven (350 F degrees) for
about 1 hour or till the cheese loses all
moisture. It should not get brown.
-
Remove from oven, and let it cool. When
cool, shape into small flat balls.
-
Thicken half and half by simmering over
low heat stirring frequently for 5-10
minutes.
-
Add the remaining ½ cup of sugar, saffron,
pomegranate (and any other flavoring you may want)
to the half and half.
-
Insert the balls one by one to the half
and half mixture. Let it stay immersed for
about 1 hour. They should become spongy.
Cool in the fridge.
-
Finally transfer balls into serving
dishes.
-
Garnish with pomegranate fruits and
color sugars.
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1 3/4 (800 g) tinned
mango pulp
7 fl oz (200 ml) double
cream
1 tbsp powdered
gelatine
2 eggs, separated
2 tsp sugar
juice of 1 lime
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Put the
mango pulp into a bowl. Beat with an
electric whisk.
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In
a separate bowl, whisk the cream until
it is whipped lightly.
-
Dissolve
the gelatin in a little hot water.
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Whisk
the egg whites with an electric whisk
until they form soft peaks. Mix the
dissolved gelatin and sugar into the
egg white. Add the lime juice. Fold in
the whisked cream and mango. Mix well.
-
Put
into a large serving bowl or individual
bowls and leave to set in refrigerator
for at least 3 hours.
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PINEAPPLE PUDDING
(serves 2)
8 oz /225 g
canned pineapple chunks, drained
2 eggs
150 ml milk
4 oz /100 g
sugar
1/4 tsp ground
cinnamon
3 cloves
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Arrange the
pineapple pieces in a greased ovenproof
dish.
-
Beat the eggs with the milk and sugar
and pour over the pineapple, then
sprinkle on the cinnamon and cloves.
-
Set the dish in a roasting tray of
boiling water and cook in the oven at
325 F / 160 C for about 45 minutes
until lightly set.
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